Title: Irish Sausages
Categories: British Pork Beef
Yield: 4 Servings

1 1/2	lb	Lean pork
1/2	lb	Pork fat, no gristle
1/2	ts	Mace
1	ts	Salt
1/4	ts	Fresh ground pepper
1/4	ts	Dried sage and marjoram
1/8	ts	Ground nutmeg and/or cloves
1/8	ts	Cayenne pepper

Mince the meat and fat twice, then mix very well and season. Fry a teaspoon or so to check the flavor until you get it the way you like it. Add more herbs and spices as desired. Fill the skins.

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